Creamy Rigatoni with Italian Sausage and Bell Pepper

There’s something magical about a creamy pasta dish that feels both indulgent and effortless. This rigatoni with Italian sausage and bell pepper is exactly that-a satisfying meal that comes together in just 20 minutes. The combination of al dente pasta, savory sausage and sweet bell pepper in a luscious pink sauce is pure comfort food bliss.

Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this recipe delivers big flavor with minimal fuss. A generous sprinkle of Parmesan and fresh scallion greens add the perfect finishing touch. Get ready to twirl your fork into happiness!

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, wash and dry produce. Core, deseed and dice the bell pepper. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the diced bell pepper and cook until lightly browned and slightly softened, about 3-4 minutes. Add the Italian pork sausage and scallion whites; cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and black pepper.
3. Once the water is boiling, add the rigatoni to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
4. While the pasta cooks, stir the Italian seasoning, tomato paste and 1 teaspoon sugar into the pan with the sausage mixture until well coated. Pour in ¼ cup of plain water. Bring to a simmer and cook for 1 minute, then reduce the heat to low.
5. Add the cream sauce base to the pan. Stir in 1 tablespoon of butter until melted. Season with salt and black pepper to taste.
6. Add the drained rigatoni to the pan with the sauce; toss to coat evenly. If needed, stir in the reserved pasta cooking water a splash at a time until the pasta is coated in a creamy sauce. Divide the pasta between bowls, top with Parmesan cheese and garnish with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute rigatoni with other short pasta like penne, fusilli or ziti. Adjust cooking time according to the package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to restore creaminess.

Can I make this dish vegetarian?

Absolutely! Omit the sausage and add more vegetables like mushrooms, zucchini or spinach. You can also use a plant-based sausage alternative.